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Moist Butter Pecan Cake Loaf with Cream Cheese Icing

A rich, tender butter pecan cake loaf topped with a smooth, tangy cream cheese icing.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 cup unsalted butter, softened plus more for greasing
  • 1 1/2 cups granulated sugar
  • 3 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk at room temperature
  • 1 1/2 cups chopped pecans toasted and cooled
Cream Cheese Icing
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk as needed

Equipment

  • 9x5-inch loaf pan
  • Electric mixer
  • Mixing bowls
  • Rubber spatula
  • Wire rack

Method
 

Baking Instructions
  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat butter and sugar in a large bowl until light and fluffy.
  4. Add eggs one at a time, then beat in vanilla extract.
  5. Alternately add flour mixture and buttermilk to the butter mixture, mixing until just combined.
  6. Fold in chopped pecans.
  7. Transfer batter to the loaf pan and bake for 55-65 minutes.
  8. Beat cream cheese, butter, powdered sugar, and vanilla until fluffy to make the icing.
  9. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Spread icing over the cooled loaf and garnish with extra pecans.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For best results, use room-temperature ingredients.